Three iconic plant species reign supreme in this rugged terrain: Allocasuarina, Eucalyptus, and Acacia. Among them, one stands out for its historical significance and culinary potential: wattleseed. Indigenous communities have harvested this wild food for millennia, and its versatility has captured the attention of distillers, chefs, and bartenders alike.
Meet Angus, our wattleseed farmer, accompanied by his trusty Jack Russell, Tilley. Together, they ethically and sustainably harvest some of the finest wattleseed in Australia. Angus is not just a farmer; he's a champion of regenerative land management, advocating for the integration of native plants to combat climate change.
We proudly support Angus and Wattle We Eat, and you should too. Incorporating wattleseed into your culinary adventures is remarkably simple. Its unique flavour profile lends itself to a variety of dishes, from marinades to syrups, infusions to foams. For a taste of its delicious earthiness and biscuity notes, try infusing it into sugar or alcohol.
And speaking of delicious drinks, why not try our wattleseed Espresso Martini? It's the perfect companion for your next cocktail night!
Wattleseed Espresso Martini
45ml Applewood Wattleseed Vodka
30ml Fresh Espresso
30ml Unico Caffe
Shake all ingredients in a cocktail shaker with ice. Strain into a chilled coupe and garnish with some coffee beans or wattleseed powder.
For us, having Desert Lime in season means that one of our favourtie cocktails can get a gorgeous lift from this amazing fruit.
Applewood Gimlet:
60ml Applewood Gin
30ml Fresh Lime Juice
10ml Desert Lime Cordial*
Combine all the ingredients in a shaker with ice and shake until cold. Fine strain into a chilled coupe and garnish with a liberal amount of Desert Lime oil*.
*Desert Lime Cordial
Ingredients:
100g Desert Limes (Fresh, Frozen, or Powdered)
100g White Granulated Sugar
100g Water
Combine all of your ingredients in a blender and blend until combined. Allow to sit overnight. Strain through a fine mesh and bottle. Store in the fridge for up to two weeks.
You can always skip this step and just buy some Desert Lime Syrup!
*Desert Lime Oil
50g Desert Limes (Fresh or Frozen)
1 Cup of Oil (Olive Oil or Canola Oil)
Combine your ingredients in a small pot and heat over a low heat until the oil sits at 80C. Remove from heat and allow to cool. Place limes and oil in a blender and blend until smooth. Allow to sit for 4-6 hours or overnight and then strain through a coffee filter. Bottle and store in the fridge for up to a month.
Desert Lime has gained popularity among chefs and home cooks alike for its distinctive flavour profile. The fruit is small, typically around the size of a marble, and ranges in colour from pale green to yellow. Its taste is a potent combination of tartness and sweetness, with aromatic citrus notes. This unique flavour makes Desert Lime a versatile ingredient in both sweet and savoury dishes as well as a whole array of cocktails.
If you’re wanting to plant Desert Lime in your garden, now is a great time to grab a seedling and start nurturing this amazing (very slow growing) citrus. If you follow this simple care guide you’ll be able to grow your very own Desert Limes!
Climate and Soil:
Desert Lime thrives in well-draining soil with a slightly acidic to neutral pH.
It is well-suited to warm and arid climates, but it can also be grown in containers in cooler regions.
Watering:
Water Desert Lime regularly, especially during the growing season, but ensure the soil doesn't become waterlogged.
Once established, the plant is drought-tolerant.
Sunlight:
Desert Lime plants require full sunlight for optimal growth and fruit production.
Ensure they receive at least 6-8 hours of direct sunlight daily.
Pruning and Maintenance:
Prune Desert Lime plants to maintain shape and encourage air circulation.
Regularly inspect for pests and diseases, and address any issues promptly.
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Its the peak of the season for Peppermint Gum and all those who love its menthol freshness, which means its the best time to use it in your cocktails - and even better in your garnish station.
If you’re wanting to snag a Peppermint Gum sapling to plant in your own garden, be warned - these trees are vigorous and unforgiving to other small plants. These large trees can grow very large, anywhere from 12-16 meters, so are an investment in your home garden.
Despite its rapid growth Peppermint Gum is relatively easy to nurture, making it an ideal addition to your home garden for those who may not have a green thumb. Here’s a short care guide to show you just how easy it is to care for your Peppermint Gum.
Location: Plant peppermint gum in a location that receives partial to full sunlight. It thrives in well-draining soil with good moisture retention.
Planting: Choose a spot with enough space as peppermint gum tends to spread vigorously. Consider planting it in containers or using barriers to contain its growth.
Watering: Water the plant regularly, especially during dry spells, but ensure proper drainage to prevent root rot. Peppermint Gum once mature can withstand long dry spells.
Pruning: Regularly trim the plant to prevent it from overtaking your garden. Pruning also encourages new growth and helps maintain its flavor and vigor.
Harvesting: When the plant reaches maturity, harvest the leaves by snipping them near the stem. Use fresh leaves or dry them for later use in cocktails or food.
For those who might now have the will or time to care for a Peppermint Gum tree, Warndu have done all the work for you with this amazingly aromatic Peppermint Gum leaf - which works perfectly in a Southside Fizz.
Southside Fizz
Crafted with Applewood Signature Gin, lime juice, and a homemade Peppermint Gum Syrup, this cocktail is a riff on the classic Southside, but with a little added lengthening from your soda water.
Ingredients:
60ml Applewood Signature Gin
30ml Lime Juice
15ml Peppermint Gum Syrup*
Soda
In a shaker, combine Applewood Signature Gin, lime juice, and Peppermint Gum Syrup. Add ice to the shaker and shake vigorously until well combined and chilled. Strain the mixture into a highball glass filled with ice. Top the drink with soda for that sparkling finish.
Garnish your Southside Fizz with a sprig of fresh mint for an aromatic touch.
*Making Peppermint Gum Syrup
To create the Peppermint Gum Syrup that adds a unique twist to this cocktail, follow these simple steps:
Take 5g of Warndu's dried Peppermint Gum leaf. Add it to warm sugar syrup and let it infuse for approximately five minutes. Strain the syrup to remove the leaves, ensuring a smooth texture.
Bottle the Peppermint Gum Syrup for future cocktail endeavors or to add a minty kick to various drinks creations.
]]>The riberry, scientifically known as Syzygium luehmannii, is a remarkable Australian native plant. Also referred to as liliy pilly, cherry satinash, or clove lilly pilly, this evergreen tree or shrub belongs to the myrtle family (Myrtaceae) and is predominantly found in the rainforests of eastern Australia, particularly in Queensland and New South Wales.
We use riberry to great effect in our Coral Gin, both distilling and macerating riberry to extract its complex flavours. With riberry being directly related to the clove, its uses are varied and flexible.
You can use the fruit infuse flavor into syrups, shrubs, cordials and even wines. Its zesty, clove-like essence adds depth to the drinks, making them refreshing and unique. The flesh and pits can be separated and used distinctly, with the pitts containing most of the clove flavour and the flesh tasting like red apples and lemons.
If you have the opportunity to go to your local Bunnings or even your local nursery and grab a sapling, riberry is a great tree for your backyard, garden or household pot - and here’s a quick care guide to get you started.
Climate and Soil: Riberry thrives in a subtropical or tropical climate but can adapt to a wide range of conditions. It prefers well-draining soil rich in organic matter and appreciates regular watering, especially during dry spells.
Sunlight: While it can tolerate partial shade, providing full sunlight encourages better fruit production. Ensure your plant receives adequate sunlight for at least a few hours daily.
Pruning and Maintenance: Regular pruning helps maintain the plant’s shape and encourages healthy growth. Remove dead or diseased branches and conduct light pruning after fruiting to promote new growth.
Pests and Diseases: While generally hardy, riberry can be susceptible to pests like fruit flies or diseases such as fungal infections. Regular inspection and appropriate treatment or preventive measures can mitigate these issues.
Harvesting: Riberry fruit typically matures in summer to early autumn. Harvest the fruits when they turn from green to deep red or purple. They are best used fresh or can be frozen or dried for later use.
There are a few fantastic products that have already done the work for you - Currong Comestibles Riberry Shrub being a fantastic way to easily add this flavour to drinks and desserts.
We've found the best way to enjoy riberry in cocktails is in the classic Clover Club. Bright riberry shrub alongside our Coral gin is remarkably refreshing for the summer months - and here's the recipe below.
Coral Club
60ml Coral Gin
30ml Lemon Juice
10ml Currong Comestibles Riberry Shrub
10ml Sugar Syrup
3 drops of Wonderfoam
Shake all ingredients over ice and fine strain into a chilled coupe. Garnish with a dusting of Davidson plum powder.
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Inspired by the flood of jasmine that erupts through Melbourne at the start of Spring, the team at Byrdi wanted to create a drink that celebrated the emergence of this flower - bright, perfumed and decadent.
For us, this meant creating a gin that would complement the elegant flavour of fresh mandarin and riberry, and provide a foundation for a bright, effervescent cocktail.
Built from a base of fresh mandarin and honeybush, complemented by tropical cascara, and floral meadowsweet and lavender, we have macerated a small portion of riberry over the distillate to give an elegant juiciness.
This is one of our most floral and elegant gins, finished by a robust dose of tonka bean.
Enjoy this in a floral G&T or in a perfumed Aviation - or perhaps in a crushable Bramble.
In Bloom
An unequivocal celebration of the freshness of Spring, this incredible drink is a combination of Flourish, mandarin vinegar, plum blossom liqueur and lacto-fermented riberry.
You can try this drink exclusively at Byrdi during the Spring months of the year.
]]>Luke and his team were looking to make a Sandalwood Martini as their signature serve for Autumn, and they wanted an extraordinarily perfumed, elegant gin as their base. What they described they wanted was a cologne.
Having started by distilling perfume in 2011, this wasn't outside of our wheelhouse, however, the challenge with highly perfumed, complex spirits is their proclivity to become "soapy" on the palate.
Flicker is unlike any other spirit we produce. Its a curious blend of three distillates that emulates the spicy, smokey, and rich character of Autumn in Australia.
Starting with a base of roasted juniper, sandalwood and Valencia oranges - we age this spirit in 100L Jarrah casks for four to six months. We then blend this barrel aged gin with an aromatised spirit of pistachio, mandarin and wattle seed. Finally, we blend a small amount of four-year-old single cask whisky for a truly unique and robust spirit.
To savour this incredibly unique spirit we suggest to drink Flicker over ice with a wedge of orange, or in a captivating London Calling
Carrot Fanta
For an amazing pop-up we collaborated on at Rosella's Bar in Burleigh Heads, the Byrdi team retrofitted a cocktail they had made previously called Carrot Fanta.
Using Flicker as the base spirit they combined a passionfruit marigold distillate with fresh carrot tops, a fermented carrot soda, Pennyweight Fino Apera and then finally some mandarin vinegar, to make a truly dangerous cocktail.
You can try this incredible drink exclusively at Byrdi during the Autumn months.
]]>Ripple - part of our newest collaboration with Byrdi, is based off of our original collaboration, known as Seaside Gin. This particular gin was inspired by Luke's childhood memory of eating mangoes and diving into the ocean - the combination of sweet mango and sea salt.
This newest interpretation calls on a new method if distillation: vacuum distillation.
This style of distillation isolates the fresh, juicy core of our main botanical, Kensington Mango. This fresh tropical fruit is then paired with umami dense wakame, spicy cardamom and salty karkalla, to emulate the fresh hit of ocean salinity.
A G&T with a slice of orange is one of the best ways to enjoy this gin, or perhaps in tropical leaning classic cocktails, such as the Army and Navy.
Last Summer's Mango
Fermentation and the extension of seasonality through various techniques is one of the pillars of Byrdi's menu.
This unexpected cocktail was built off of the necessity for a refreshing G&T serve that encapsulated Australian summertime.
Using fermented mango from last summer, Ripple Gin, a custom blend of soda and tonic, and garnished with a sea succulent dust, Last Summer's Mango will only be available at Byrdi during the summer months.
]]>Winter is a time commonly associated with sparseness and a lack of availability of ingredients and produce, and while this is not the same for all climates, its generally true for where Byrdi is based in Melbourne.
Our methodology centred around how we can prolong the life of ingredients - fermentation and preservation - and how we could use those techniques to create a truly unique representation of Winter.
Smoking meats, eggs and fruits has been a popular preservation method for thousands of years, and this gin pays homage to that technique.
We've smoked multiple elements of this gin, from cardamom to juniper, and then macerated smoked Davidson plums directly into the distillate for six weeks before bottling to create a gin utterly different from anything else. Smoky, robust, woody and tropical.
An icy G&T with rosemary is devine with this gin, or for those looking for a little more cocktail intrigue, a Martinez takes this gin to new heights.
Smoked Plum(e)
Based on the classic whisky highball, this unique cocktail showcases the incredible flexibility of plums, preservation, and Australian winter.
This beautiful combination of Plume, plum stone amaretto, smoked plum soda and charcoal, provides an ultimately refreshing winter highball.
You can try this drink exclusively at Byrdi during the winter months of the year.
]]>Eucalyptus olida, commonly referred to as Strawberry Eucalyptus or the Strawberry Gum tree, is a small to medium-sized evergreen tree that hails from the rainforests of the New South Wales hinterland. It gets its common name from the unique fragrance that emanates from its leaves, reminiscent of ripe strawberries.
The plant typically reaches a height of 6 to 30 meters, but if you're wanting to plant this in your own back yard it can be pruned to be a mid-sized shrub. Its foliage consists of narrow, lance-shaped leaves that are glossy green and carry the distinct strawberry aroma, particularly when crushed or rubbed - and right now this incredible tree is beginning to blossom.
If you want to grow Strawberry Gum yourself then follow this simple grow guide:
1. Location: Plant your Strawberry Eucalyptus in a sunny to partially shaded spot. It thrives in well-draining soil with good air circulation.
2. Watering: Water your Strawberry Eucalyptus regularly, especially during the dry seasons. Be sure to keep the soil consistently moist, but not waterlogged. It's important to allow the soil to dry slightly between waterings.
3. Pruning: Prune your Strawberry Eucalyptus to maintain its desired shape and size. Regular pruning will encourage bushier growth.
4. Fertilisation: Apply a balanced, slow-release fertiliser in the spring to provide essential nutrients.
5. Pests and Diseases: Keep an eye out for common garden pests like aphids and scale insects.
6. Frost Protection: Strawberry Eucalyptus is not frost-tolerant, so if you live in an area prone to freezing temperatures, consider growing it in a pot that can be moved indoors during winter.
7. Propagation: You can propagate Strawberry Eucalyptus from seeds, which should be sown in a well-draining potting mix.
For us, Strawberry Gum is one of our most prized and championed botanicals, and its yearly blooming gives us a great opportunity to spotlight it in drinks, as well as our Coral Gin.
The Strawberry and Cream Fizz is one of our best drinks with both Coral Gin and Strawberry Gum showcasing their incredible flavours, so follow the cocktail recipe below for a deliciously complex gin fizz:
What you'll need:
60ml Coral Gin
15ml Lemon Juice
15ml Lime Juice
20ml Cream
20ml Strawberry Gum Syrup*
1 Egg White (or equivalent replacement)
Bar Spoon of Vanilla Extract (Optional)
30ml Soda Water
Shake all of your ingredients except soda water in a shaker filled with ice. Pour into a chilled highball glass and top with soda. Garnish with a Eucalyptus blossom.
*You can always make this yourself by steeping Strawberry Gum in sugar syrup - or you can purchase this internationally through our friends at Melbourne Bushfood.
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It's a hardy plant that is able to withstand brackish soil, under-fertilized soil, as well as a whole host of formidable conditions that impact the coastal areas of Australia. If you want to grow it yourself it's incredibly easy, and will even win over the most deadly of plant-killing households.
Right now its blossoms dot the coastline and incentivise pollinators to come close. These beautiful purple flowers can be used as a dye and their leaves when eaten are bright, salty and refreshing.
For us, the best way to process Karkalla is to pickle it in a traditional brine. With its flowers releasing their colour in the vinegar the result is this unambiguously strange but delicious pickled native Australian treat.
The Gibson, a brilliant classic cocktail calls on pickle brine instead of the usual olive brine - a subtle yet elegant twist on a dirty martini. When paired with pickled Karkalla and our Coral gin the Zissou is a fascinating rendition of a cocktail steeped in tradition and history.
The Zissou
60ml Coral Gin
15ml Dry Vermouth
2 Barspoons of Pickled Karkalla Brine*
Stir your ingredients over ice in a mixing glass and strain into a chilled cocktail glass.
Garnish with a piece of pickled Karkalla**
*You can always use any pickle brine for this drink
**If you are in a location with no Karkalla, use a cocktail onion instead
]]>This often-forgotten modern classic is perfect when you’re in the mood for something fresh, herbal and ultimately smashable - and it's the perfect drink for right now while wild basil is in full bloom.
The cocktail was first created in 2008 by Jörg Meyer from Le Lion Bar de Paris in Hamburg. It quickly gained popularity due to its simplicity, plus the cocktail is a great canvas to showcase the versatility of gin and the aromatic qualities of basil, resulting in a well-balanced and refreshing drink.
To make the original recipe you’ll need the following ingredients:
Clap your basil leaves in your hands and drop them into your shaker*, then combine the rest of your ingredients in a cocktail shaker with ice and shake vigorously. Fine strain into a rocks glass filled with ice and garnish with a sprig of fresh basil.
The result - a bright green, quenching cocktail that is sure to remind guests of why this drink is a modern classic.
The variations are endless when it comes to adding to the basil smash, including splitting the base with a flavoured liqueur, using lime juice instead of lemon, adding fresh cucumber to your shaker or using different syrups for added flavour.
*Original recipes for the gin basil smash call for you to muddle your basil. Don’t do this - if you muddle your basil the cocktail has a tendency to become bitter and astringent.
]]>Blooming twice a year, once at the end of Summer and again at the end of Winter, wild basil becomes a distinctive scent of the Australian bush throughout this time of the year.
Also known as bush basil or five spice plant, wild basil’s curious mix of mint, citrus, pepper and clove drifts across the arid outback as our hemisphere turns to face the sun.
Originally introduced to the Australian continent in the 12th or 13th century by Indonesian Traders bush basil now grows profusely through the arid interior of Queensland, Northern Territory, New South Wales and South Australia.
Wild basil loves free-draining soil, arid outcrops and conditions where erosion has made the planting of other species impossible.
Sourcing plants and seedlings of wild basil is far easier than you would think. All it takes is a simple trip to the Bunnings nursery section and you should be able to find some ‘bush basil’ under the brand name Tucker Bush. If you’re zealous about finding a plant you may have to try several nurseries as the demand for the plant is low. If all else fails you can always visit your local nursery and special order the plant.
Once you have your seedling it's essential that you know how to care for it and if you follow this care guide below you’ll always have ready access to the native herb.
Where to Plant
Wild Basil is a warm-weather plant that thrives in tropical or subtropical climates. It prefers temperatures between 18°C and 29°C. If you live in a temperate climate, Wild Basil can grow inside in a medium-sized pot, which you can take outside during the summer months.
Potting Tips
Plant Wild Basil in well-drained soil with a slightly acidic to neutral pH level, ranging from 6.0 to 7.0. Good drainage is essential to prevent waterlogged roots. You can always mix a small amount of sand and pebble with your potting mix to increase drainage.
Provide Wild Basil with full sun to partial shade. Aim for at least 4-6 hours of direct sunlight per day for optimal growth and flavour development.
In regions with mild winters, sow Wild Basil seeds directly outdoors after the last frost date. If starting seeds indoors, begin 6-8 weeks before the anticipated transplanting date.
Plant Wild Basil seeds or seedlings at a depth of 1-2cm in the soil. If planting in the same space as other plants, space the plants about 30cm apart to allow for adequate airflow and growth.
Watering
Wild Basil requires regular watering when young to keep the soil evenly moist. This is where a sandy potting mix will come in handy. Water when the top 3-4cm of soil feels dry but avoid overwatering, as it may lead to root rot.
Pruning
Pinch back the growing tips regularly to encourage bushier growth and prevent the plant from becoming too leggy. Pruning also helps promote the production of fresh leaves for culinary use.
HarvestingYou can start harvesting Wild Basil once the plant has become established and has sufficient leaf growth. Harvest leaves in the morning when the essential oil content is highest for the best flavour and aroma. Avoid harvesting more than one-third of the plant at a time to allow for regrowth.
If all that care is too much and you can’t afford to let another house plant death hold you back, you can always access dried wild basil leaf year round as well as mixed into other herbal mixes like the amazing Aussie Dukkah from Warndu.
If alcohol is on your mind then of course our new Wild Basil Gin will be a terrific representation of this beautiful plant as well as our Wild Basil Smash cocktail.
]]>Also known as Gerladton waxflower or Geraldton wax* is an incredible substitute for lemongrass, makrut lime and Tahitian lime in most recipes and cocktails.
Although waxflower is a phenomenal culinary shrub, most of it's commercial plantings are solely for the purpose of florestry, so unlike other native Australian ingredients you will be able to source waxflower year round. However, harvesting waxflower for culinary use is best at this time of year, while the plant floods its stems with sugars to attract would-be pollinators.
You can always pop a litlte waxflower in your favourite spirit for a phenomenal infusion!
Waxflower is readily available at most Bunnings also at your local nursery. It's a phenomenal shrub, especially for gardens with lots of open sun and requires very little maintenance to flourish - you just need to protect it from the cold. Follow the short care guide below to cultivate your very own waxflower shrub.
Choosing the Right Location
Waxflower thrives in full sun to partial shade. When selecting a spot for your plant, aim for a location that receives at least 6 hours of direct sunlight each day. However, if you live in a region with scorching summers, providing some afternoon shade can prevent the leaves from scorching.
Soil Preparation and Planting
Waxflower prefers well-draining soil with a slightly acidic to neutral pH (around 6.0-7.0). Before planting, amend the soil with organic matter, such as compost, to improve its drainage and fertility.
Watering and Moisture
Established Geraldton wax plants are relatively drought-tolerant. However, during the first few months after planting, it's crucial to keep the soil consistently moist. Water the plant deeply once a week, ensuring the water reaches the root zone. In hotter months, increase the frequency to twice a week.
Mulching and Weed Control
Apply a layer of organic mulch around the base of the plant, such as wood chips or straw. Mulch helps conserve soil moisture, suppress weed growth, and regulate soil temperature. Keep the mulch a few inches away from the plant's stem to prevent stem rot.
Pruning and Shaping
Geraldton wax responds well to pruning, which helps maintain a compact shape and encourages new growth. Prune the plant after flowering by removing spent blooms and cutting back any leggy or overgrown branches. Avoid severe pruning, as it may hinder future blooming.
Fertilizing Routine
Feed your Geraldton wax with a slow-release, balanced fertilizer formulated for flowering shrubs. Apply the fertilizer in early spring, following the package instructions for dosage and application method. Avoid excessive fertilization, as it can lead to excessive foliage growth at the expense of flowers.
If you’re just looking to grab some to try in cocktails or maybe a Tart au Citron (we highly recommend) you can always grab some dried waxflower or go to your local florist to grab fresh. Most bunches will cost between $10-$20, however a word of warning: the leaves are delicious and can be used in large amounts but the flowers can be toxic in large quantities.
If you’re wanting to unwind with a ready-made cocktail that showcases waxflower, then look no further than this Waxflower and White Choc G&T by our good friends at Byrdi.
The Wax Martini combines the iconic format of a martini with the new wave flavours of pomelo and waxflower to create a smooth, elegant cocktail that can live in your freezer rent free and the perfect gin for this drink is our very own Alpine gin.
You’ll need the following equipment and ingredients:
Prepare Your Bottle
To prepare your bottle what you’ll need to do is take your waxflower and beeswax over to the stove and place the beeswax in the pot over low heat. While your beeswax heats up you’ll need to pick around 10g of waxflower leaves, chop them roughly and then add them to your beeswax once it has melted fully. Leave for 5 minutes to infuse and allow the waxflower to come up to temperature.
Next you want to make sure that your bottle is clean and dry. This is important as any contaminants in the bottle will infuse into the cocktail or collapse the wax.
Put on your heat resistant gloves and pour your hot wax into the bottle. Turn constantly to create an even coating across the interior of your bottle. You can always pour any excess back into your pot. The key here is to coat the inside of the bottle evenly and not have any lumpiness or buildup.
Allow the bottle to cool fully before placing the cap on the bottle or filling with any liquid.
Make Your Cocktail
Take your gin and vermouth and combine them in a measuring cup. If you prefer dirty martinis now is the time to add your olive brine.
Once you’ve batched your ingredients and your bottle is ready, pour your martini into your wax lined bottle and age for as long as you wish in the freezer.
To serve, pour into a chilled martini glass and garnish with a waxflower.
]]>Bradsell aimed to craft a drink that embodied the essence of the English countryside and while the English countryside is fantastic, the Australian rainforest is much more delicious.
The Bramble draws inspiration from classic British cocktails and the blackberry bushes that dot the countryside, but this modern Australian twist brings the epic flavours of the Daintree to the fore.
The Recipe
To make this riff on the classic Bramble, you will need the following ingredients:
50ml of Davidson Plum gin
30ml Fresh lemon juice
15ml Simple Syrup
15ml Creme de Mure
Take a rocks glass and fill it with crushed ice. In a cocktail shaker, combine gin, lemon juice and sugar syrup. Shake vigorously for about 15 seconds to ensure all the flavours are well combined. Strain over crushed ice. Drizzle the creme de mure over the top of the crushed ice to create a ‘bleeding’ effect. Garnish with Davidson Plum powder.
While the classic Bramble cocktail is a delightful choice, there are several variations and twists you can explore to suit your taste preferences. Here are a few ideas:
Although we have a robust understanding of when introduced plants are in season, having the knowledge and understanding of when native plants are at their best is at the core of not only our love of cocktails and flavour but also of supporting farmers and our supply chain.
It's been a bit of a crazy year on the weather front. La Niña has played havoc with traditional culinary ingredient seasonality and also our beautiful endemic species. Davidson plum harvest in Queensland usually occurs in the autumn months but has been pushed back due to excessive rainfall and a lack of clear skies in growing areas.
Davidsonia pruriens, also known as Ooray, Wuray (Jirrbal, Yidin), Wiraa (Ngadjan), Munumba (Djabugay) and Jirirr (Kuku Yalanji), are now finally in season this year, and while their Southern cousin enjoyed its usual summer ripening we had to wait a little bit longer for the Northern varietal.
The question now becomes where to source them from and how to best use this amazing fruit to elevate your drinks, food and garden.
If you’re looking for the plant there are a few phenomenal nurseries and wholesalers that have a fairly steady supply of both Davidsonia species. However, before you go getting your green thumb too deep into the above plant suppliers, keep in mind that Davidson plums require particular conditions to survive.
If you do decide to purchase a plant, here’s a brief care guide:
Climate and Soil: Davidson Plums thrive in subtropical and warm temperate regions. They prefer well-drained soil rich in organic matter.
Select a suitable location: Choose a spot in your garden that receives partial shade and protection from strong winds.
Prepare the soil: Davidson Plums prefer fertile, slightly acidic soil. Incorporate organic matter and ensure good drainage.
Planting: Dig a hole slightly larger than the root ball of the tree. Place the tree in the hole, backfill with soil, and water thoroughly. While it's possible to grow Davidson Plums in pots or containers, they prefer the spaciousness of the ground to develop their root system fully. If using containers, choose large ones to accommodate their growth and provide proper drainage.
Maintenance: Regularly water the tree to keep the soil moist but not waterlogged. Mulching around the base helps retain moisture and suppress weeds. Apply organic fertilizers to promote healthy growth.
Harvesting: Wait until the plums reach their full colour and allow them to drop from the tree. If you can’t wait that long you can gently twist them off the tree. Be careful not to damage the delicate skin.
While growing your own Davidson Plum tree is an exciting prospect, some of you may have the natural proclivity to accidentally let even the hardiest plants die - so you may prefer to just buy the fruits.
Davidson Plums can be found frozen or in freeze-dried powder online. Additionally, some online vendors offer processed Davidson Plums, allowing you to add them to various cocktails and drinks. If you’re looking for cocktail inspiration then our Plum Bramble will be the perfect starting point alongside our limited edition Davidson Plum gin.
]]>Words By Max Allison.
Our feature cocktail for Alpine Gin is a riff on the French 75, which has always been an overlooked gin classic. With Max Allison behind the bar his surgical precision makes the drink even more enthralling. We sat down to chat about not only the history but the flexibility of the drink as your next summer go-to.
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The French 75 is a cocktail that stands shoulder-to-shoulder with some of the most endearing classics in bartending. It is a simple enough drink to make and incredibly tasty – but its quaffability alone is not the sole reason for its enduring popularity.
But before we go taking apart its components like liquid lego bricks, let's begin with a bit of history.
Prolific cocktail historian David Wondrich, one of the best sources for cocktail history, states that ‘The French 75 as we know it first appears in print in 1927, at the height of Prohibition, in a little volume called Here’s How!’ This recipe was adopted into the Savoy cocktail canon.
However, Jeffrey Morgenthaler has traced the supposed origin of the cocktail to Harry MacElhone and states that it appears in his book “The ABCs of Mixing Drinks” and that MacElhone attributes the drink to a bartender named “MacGarry” the “popular bar-tender at Buck’s Club, London”.
But, as with all great cocktails, there’s some contention to their origin story. In a copy of the book from 1923, there is a recipe for a “75” cocktail composed of grenadine, Calvados, gin and absinthe and on which the very same page MacElhone attributes the “Side-car” cocktail to none other than MacGarry of Buck’s Club.
And so, we return to David Wondrich’s theory. Here’s How, from 1927, on page 28 lists the recipe simply as:
2 jiggers Gordon water;
1 part lemon juice;
a spoonful of powdered sugar;
cracked ice.
Fill the rest of a tall glass with champagne.
Author's Note: If you use club soda instead of champagne, you have a Tom Collins.
It's this recipe that comprises the essential components of the drink we know today. The name is a reference to the 75mm field gun used by the French military in WWI.
Let's look at the name itself – one thing seems to agree with the MacElhone version and the Here’s How/Savoy version: The name references the 75mm field gun used by the French military in WWI.
MacElhone’s recipe claims, “This cocktail was very popular in France during the war, and named after the French light field gun”, whilst The Savoy recipe opts for a more tongue-in-cheek approach pronouncing that the drink “Hits with remarkable precision”.
Wondrich concludes that “In short, the odds are that whoever invented the French 75 didn’t invent anything at all. All he or she did was give it a name. But of course, with drinks, the name is everything”.
But apart from the name, here are the reasons that French 75 has endured as one of the most popular classic cocktails of all time.
Any bar attempting to do basic cocktails will have the components required, even the most basic of home cocktail enthusiasts. And if they do not already possess spirits, citrus, sugar and sparkling wine, then a single trip to the supermarket (provided there is a liquor store attached) will stock everything needed in ample supply.
When you’re first learning cocktails, you quickly become fond of drinks with simple recipes. Simple recipes spark joy, like a song with a catchy hook or a movie with a great title. Specs with a rhythm are easily remembered, which (much like a good name) help them spread from bartender to bartender and bar to bar like a bee pollinates a flower.
Similarly, if we look at an example French 75 spec of 45/20/10/60, something becomes immediately apparent. There are only four numbers, they’re all nice and round, and there are no esoteric ingredients. French 75 is a drink, easily recalled, that can be made with any basic cocktail bar set-up.
The secret weapon that sets the French 75 apart is the heavy pour of champagne that follows this classic sour structure and helps give it a leg up on what would otherwise be a gin sour.
“What’s a French 75 again?”
“Gin Sour up, no egg, top with Champagne.”
From splitting the citrus base to using an alternative sweetener – the basic possibilities are endless. The basic formula for the French 75 can be modified to suit what’s on hand for the home bartender.
Making some cocktails on the fly for some houseguests, but you don’t have any caster sugar? Honey will substitute just fine. You don’t even need the sparkling wine in a pinch. You could easily use another sparkling alcohol to significant effect, such as some dry apple cider.
Similarly, if you wanted to emphasise a particular aspect of the drink, such as its citrus, you could add an Oleo Saccharum: An essential technique for boosting citrus flavour, which involves extracting the oils from citrus peels by resting them in sugar. I often use 2 parts caster sugar to 1 part water, then diluted to a 2:1 syrup.
None of these versions is an authentic French 75, but like many great recipes, this drink can be replicated with some efficacy by using ingredients similar to those that make up the original formula.
Before you move on to shaking up your own French 75, it would be remiss of me not to point out what seems to be the most significant difference between the modern and original incarnations of the French 75: the serving vessel.
Interestingly, the original Here’s How & Savoy recipes call for the drink to be served built over ice and served in a tall glass. This is contrary to the contemporary approach, which involves shaking the first three ingredients and then straining them into a coupette or flute. Both versions finish by topping with champagne.
It is unclear when the shift away from serving the French 75 “long” happened – perhaps it was a move designed to make it more distinct from the Tom Collins, or maybe it was a stylistic choice that spread with the resurgence of retro-chic classic cocktails to make the drink seem more “of-the-era” it was created.
It is important to understand where drinks came from historically and why they were made in a certain way, but blind complacency breeds no innovation. Agree with me or don’t – but the important thing is to decide for yourself.
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Max Allison is the owner of Good Measure, a new bar opening later this year on Lygon Street, Carlton. His incredible knowledge and persistent dedication to the art of the cocktail will be on full show alongside some other amazing people in the industry from November.
If you want to know more and stay updated, follow @goodmeasuremelbourne
]]>The warm weather is well and truly here, and it has us aching and salivating for a good Gin and Tonic. Even on our days off, we can't help but satiate our thirst with the fruits of our labour - and taking it to the next level is a worthwhile endeavour. Going beyond just your average citrus slice is a great way to turn an otherwise pedestrian Gin and Tonic into a truly elevated drinking experience, something that a good gin deserves. So we thought, after a few weeks off distilling gin and a few weeks drinking gin, we'd share our favourite serves we put together this summer - showcasing the Limited Editions we've got in stock at the moment. Some outrageously delicious gin and tonics in here - have a play with these at home!
One of the more fruit driven and particularly juicy gins we've released of late, and also one of the downright smashable ones too. A lesser-known Indigenous ingredient, a close cousin of our friend Riberries, but one that we've found distils remarkably well. Bright and fragrant, elevated with pomegranate and muntrie - boosting its sweetness is the way to go here. We've opted for a bit of Peach and Thyme, working in perfect harmony - summer in a glass right here. If that's not your cup of tea, Ruby Grapefruit, Pink Peppercorns, and even a piece of Ginger will work wonders.
A more delicate and delightful gin than we generally produce - we have a reasonably heavy botanical load more often than not. This gin is a bit more London Dry than what we do, and that's what makes it so appealing. If you're going to use tonic, make sure it's incredibly light and dry, or even opt for some soda water if you're game. It's citrus forward - forward a strong word - so backing that up is the way to enjoy. A bit of Lemon and Geraldton Wax is perfect, but great alternates are things like Kaffir Lime Leaf, Rosemary and even a twist of Black Pepper (somewhat more every day than our beloved G-Wax). We've opted for a long serve with a split of soda and tonic (affectionately nicknamed 'sonic') to make it feel that edge more refreshing.
This one blows the hair back, a gin we're really proud of. Beautiful balance of sweetness and spice, unique, fragrant but effortlessly drinkable - fitting for one of the more scrumptious native ingredients. Muntries - nicknamed the Emu Apple - paired with some literal apple, cinnamon myrtle and some riberries, piece this damned good gin together. The only way to elevate it is just play to it's strengths, so some Fresh Apple and Cloves are great - but Strawberry, Cardamom and even some Pomegranate seeds will do the job just as well.
A gin brimming with umami and made us dream of candlelight and steak tartare. A sultry interplay of seaweeds, salt and juicy fruits makes this one of the most well-balanced gins we've ever made. Even though notoriously difficult to distil, Saltbush shines when heightened with the addition of its seed, some juicy Davidson Plum and spicy River Mint. Maximising this gin's freshness is vital - so fresh cucumber is perfect, but a strip of nori or sprig of mint will also tip the scales of the gin in any direction you wish, emphasising the high toned raciness of the gin.
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Experimentation and curiosity are essential when making your next Gin and Tonic. The possibilities are endless and entirely personal, with fortune favouring the brave when it comes to the more exotic flavour combinations. As with everything, you should pursue the flavour profile that you most enjoy but not be afraid to explore.
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Atriplex is a wonderfully hardy species, lauded for its survivability in the harsh climates of central Australia. As one humoured traveller once wrote:
‘When the apocalypse comes, all that will be left are cockroaches, nineties Volvos and Saltbush’
The anecdote holds true enough. In the red centre, vast saltbush plains hold court over the diminutive spinifex and scrub, aiding the ecosystem by balancing the salinity of the environment for its feudal floristic followers.
Even the great Banjo Patterson sought to immortalize the plant as an even fisted synonym for immovably tough - some would even say herculean.
Its flavours speak to the untamed expanse and unyielding soil of our arid interior. Saltiness, as its eponymous name would suggest, coupled with a grassy, umami dense complexity alongside a dash of bitterness is a savoury lover's fantasy. Deep-fried in beer batter, dehydrated and powdered, this incredible botanical should almost be too simple to use in gin.
But unfortunately, there’s a small hiccup in that assumption.
The chemical compounds of sodium chloride and potassium chloride - the elements that taste like ‘salt’ - are not lipophilic; meaning they don’t bond to alcohol molecules. The challenge of the Atriplex DNA is that it is diametrically opposed to its use in gin.
Despite these hurdles, we found a way to not only distill saltbush and its seed but complement its distinctive profile with a host of other botanicals that emphasise its profile.
With such a gorgeous host of flavours, the question shifts to exactly what drinks will highlight this delightful expression of gin? Well here are a few recipes for all cocktail lovers and palates, from the more savoury to the more fresh and summery flavours.
When the Australian sun beats down, you need refreshment under the oppressing heat. For us, the combination of saltiness with juicy fruits tempers the cloying sweetness and heightens the elegant umami of the gin. The original Gin and Juice recipe that inspired the Snoop Dog hit with a native Australian twist.
The ultimate refreshment on a hot summer day. Made for beach days and refreshing sundowners with friends.
30ml Saltbush Gin
120ml Fresh Watermelon Juice
Fill a highball glass with ice. Combine all ingredients and stir. Garnish with either a strip of nori or a sprig of fresh basil.
In the beachside towns of Australia, coastal Saltbush reigns supreme as the main Atriplex species in the region. Tropical fruit and salt have always held a special place in our hearts as a match made in heaven.
For seaside getaways at the beach house and long trips down the tropical coast.
60ml Saltbush Gin
30ml Lemon
20ml Vanilla Syrup
20ml Passionfruit
3 drops of Wonderfoam
Shake all ingredients over ice in a cocktail shaker and fine strain into a chilled coupette. Garnish with a sprig of sage.
The Japanese almost have a monopoly on the flavour of umami. First identified in 1908 by food scientist Kikunae Ikeda, it's no wonder that Japanese cuisine is reflective of this distinctive characteristic. The addition of sake instead of the traditional vermouth heightens the oceanic savouriness of the original dirty martini, and the combination of kombu bitters brings the complexity of seaweeds to the fore.
45ml Saltbush Gin
30ml Junmai Sake
7.5ml Luxardo
2 dashes of Kombu Bitters
Stir all ingredients over ice and strain into a chilled martini glass. Garnish with a lemon twist.
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Indigenous Australians have been using it culinarily for millennia, whether it be its seeds ground and utilised in damper, or its more common usage of being smoked whilst cooking various proteins. But, much like many native ingredients, Indigenous Australians had an array of medicinal practices, particularly in healing burns or cuts, being mixed with water as a cleansing agent.
Agriculturally, it's had a massive impact across the country. Initially when settlement first began, farmers began ripping it out the ground to plant crops for harvesting - particularly wheat. What they didn't know, as they didn't have as strong connection to the land as the Indigenous peoples that preceded them, is that saltbush has an incredible ability to manage salinity in soils - hence the name - and quickly, the crops planted by colonists began to die from overly saline soils.
Recently, many farmers and agriculturalists have been utilising saltbush to fix these problems - particularly in South Australia out near Port Augusta - creating nurseries and farm plantations to provide saltbush to help fix these overtly salty plains. Planting saltbush has also created a great benefit for livestock grazing when managed properly, creating a wonderful value addition to farmers around the nation with the new industry of 'Saltbush Lamb'.
But its modern culinary use extends beyond this, with plenty of incredible chefs finding great use for it, in simple ways. With it's salty flavour, it has been utilised in a way that's similar to crisps or fries, either being baked or fried for a crunchy treat - sometimes with light batter. It's also being utilised in a way similar to bay leaf, as a great seasoning to stocks and sauces, and an extra protein seasoning in a way that harks back to Indigenous Australians use.
In our Saltbush Gin, we decided to utilise the seeds and the leaf as the core of the gin, for that interesting bayleaf like herbaceous character, backed up with some Rivermint and body from Davidson Plum for a light fruitiness. It's a gin that structurally harks to more of a Japanese influence, but of course like saltbush, it is distinctly and truly Australian.
]]>Nathaniel Hawthorne
We have always been inspired by the journey - the act of moving through the world in a constant state of discovery, both of identity and environment. Every gin that we craft is an embodiment of those discoveries. The uncovering of those concealed places and flavours that shape our perception of the world and Australia.
Australia has often been categorised as a simple duality. From its geography to its dark history, Australia seems to inhabit a surreal binary. It is half desert and half oasis. It is half colonisation, half dreaming. It is half industry and half wilderness. But this low-resolution representation of Australia belies its deep geological and cultural roots; roots that run to the very bedrock of its beginnings.
When we see Australia, we see its complex labyrinth of gullies and peaks, its plateaus and escarpments. The stories carved into its surface make it so wonderfully flawed and delicately unique.
Alpine is inspired by a realisation of more than that erroneous dichotomy. It is a celebration of our great mountainous regions that extend 3500 kilometres north to south across our continent, and are home to incredibly rare and varied flora. It's an acknowledgment of a 300 million-year-old stretch of winding peaks lying right at the doorstep of our most populous regions, and the bountiful harvest of botanicals it has helped shape and protect.
Fresh and powerful, with a stratified juniper core, Alpine is our most potent offering yet. Swathes of crisp finger lime from the Scenic Rim form the citric bulk of the palate, textured with coriander seed and Geraldton wax. Tasmanian Mountain Pepper expresses bold altitudinal spice and sweetness, which is tempered by the addition of earthy, vegetal tarragon. Alpine is a stratospheric meditation - mesomorphic, punctuated, and robust.
In the most romantic sense, it is our homage to the ragged mountain ranges espoused in Dorothea Mackellar’s formative work. It is something to be witnessed and experienced - the thrill of a first ascent.
Alpine is the next chapter in our unceasing journey to hold, as ’twere, the mirror up to nature.
]]>This article was written on unceded lands, I pay respects to the Gadigal, Bidjigal and Birra-Birragal People, and I recognise their continuing connection to land, water and community. I convey profound respect to Elders past, present and emerging.
In this series, we want to open your eyes (and homes) to the potential of native plants and botanicals; they're culturally and historically significant but can also be medicinal and delicious.
But where does one even begin to grow native plants when we're so used to the more European herbs like rosemary and parsley or plants like oranges?
Clarence Slockee, Director and Founder of Jiwah, an Indigenous company specialising in cultural landscape and design, suggests that "Where you live and the aspect of your balcony or backyard will play a large part in what native species will be best suited to grow at home. On the East Coast, I'm sure many people would be familiar with things like Pigface/Sea Fig (Carpobrotus glaucescens) and Warrigal Greens (Tetragonia tetragonoides), two very hardy native species that are relatively easy to grow in a variety of settings."
Warrigal Greens from an Applewood team member's garden.
He continues, "An aesthetically pleasing native that will also do well are the bush mints (Prostanthera sp.) with their beautiful flowers and stunning aromatics. Growing these species is probably the easy part, as they all have a variety of uses and substantially different chemical compounds requiring specific preparation."
Clarence and the team have worked on big scale projects, such as the Cultural Landscape Farm and the Native Rooftop Farm in Sydney's South Everleigh. To smaller-scale ones, such as a project with the teachers and students at Tilman Park ELC that the children will use, they'll also get to care for the garden spaces, add to them, and learn from them as they grow.
"For any project, large or small and for home gardeners, site analysis is vital. All of the factors that come into play or are basic plant requirements have to be considered." Endemic species are, of course, a good starting point as they should be suited to that specific geographic location. He uses the analogy, "Plants, like people, may not get along with certain other species, so plant selection to enable an ongoing, harmonious plant community should also be considered.”
Hayden Marks, the founder of Melbourne Bushfood, a company that supplies plants and botanicals for the most eager of green thumbs, recommends starting small for those just starting on their native plant growing journey, "People should definitely begin growing species that are intended as a herb. One of our favourites is the native thyme as it has a strong aromatic smell which can be used straight away." He continues, "Many fruiting species take years before bearing fruit, so species which have an aromatic leaf have the quickest turnaround. People should have a search on what is indigenous to their local area; that way, they'll also be helping to improve biodiversity." Their website has excellent guides and How To's on propagating these natives in your home.
Clarence endorses some of his personal favourites for those feeling a little more adventurous (and have the luxury of space). "I can't go past bush lemons/limes, and finger limes for taste and they remind me of the far North Coast. For flavour and just an amazing looking (and tasting) fruit, it has to be the Rainforest Plum (Davidsonia pruriens.) As a useful and visually appealing native for your garden, I'm loving my Sydney Rock Orchids (Dendribium speciosum) that are just coming into bloom and the all-natural mozzie repellent that is Lemon-scented tea tree (Leptospermum petersonii.)."
There's always been an element of fear when it comes to incorporating native plants into your daily life as non-indigenous people, of being mindful to not appropriate someone else's culture and heritage as your own. So how do we explore this space whilst being respectful of the knowledge being shared?
Clarence believes the more people are involved in growing and incorporating natives into their lives, that this will continue the various native plants' survival. "I have no issue with people without Indigeneity wanting to incorporate native plants into their everyday lives. We must all play a part in caring for our native bushland and ensuring the future of our natural and cultural heritage. As the list of threatened, endangered and critically endangered native species grows, there is a growing need for education, appreciation and action." He continues, "What I do have an issue with is the misappropriation of traditional knowledge by unscrupulous individuals (and companies) for financial or commercial gain with little to no benefit for Traditional Custodians. There are far too many examples of biopiracy and cultural misappropriation to cite. Still, one merely needs to look to the fact that less than 5% of the economic benefit of the Bushfood Industry (>$20M annually) in Australia makes its way to First Nations people and communities."
Businesses like Melbourne Bushfood are a great example. They are very transparent about the company being a non-indigenous owned business and actively work to foster relationships and financially compensate the indigenous communities they are involved with.
As long as you approach the gardening of these plants holistically and respectfully, "Natives can be the opening for true reconciliation" enlightens Suzanne Thompson, director of Australian Native Foods and Botanicals (ANFAB). "We need to normalise not only eating these plants but also normalise having the discussions around them." Consider it a holistic approach to "these two worlds and how we integrate them".
The first step to this? Buy a plant, find some soil, water it and watch it grow.
Finger Lime
Spring
Lemon Myrtle (Backhousia citriodora) – all year round
Native Thyme (Prostanthera incisa)
Wattleseed (Acacia victoriae)
Riberry (Syzygium luehmannii)
Davidson Plum (Davidsonia jerseyana, Davidsonia pruriens)
Muntrie (Kunzea pomifera)
Bush Tomato (Solanum centrale)
Finger Lime (Citrus australasica)
Mountain Pepper (Tasmannia lanceolata)
Geraldton Wax (Chamelaucium uncinatum)
Quandong (Santalum acuminatum)
]]>This article was written on unceded lands, I pay respects to the Gadigal, Bidjigal and Birra-Birragal Clans, and I recognise their continuing connection to land, water and community. I convey profound respect to Elders past, present and emerging.
There are an astounding amount of different species of native plants and botanicals grown in this country, 24,000 to be somewhat exact. From more commonly known such as Saltbush (which can desalinate and correct the PH of the soil it’s grown in) to Gubinge (also known as Kakadu Plum), which has the highest recorded levels of Vitamin C in any known plant. There is a 60,000 year-old legacy to our native plants, seeds and botanicals. In comparison to say; the Yareta, a tiny flowering plant native to South America (part of the carrots and parsley family), only 3,000 years old.
“Natives have a much longer lineage than European botanicals commonly found in your pantry shelves; we seeded the rest of the world.” Explains Suzanne Thompson, Chair of the Australian Native Foods and Botanicals (ANFAB), who has traditional custodial links to the lands of the Kunngeri/Iningai & Bidjera peoples. ANFAB is the peak national body representing all interests in the rapidly growing native food and botanicals space. Under Suzanne’s guidance the board is balanced 50/50 with First Nations people and Non-Indigenous Australians, focusing on increasing Indigenous representation.
Aboriginal voices must be front and centre when we have conversations about native ingredients. Thompson explains, “These ingredients don’t grow in isolation – you need to understand why they exist, its place in the ecosystem, their spiritual connection to the land.”
With such a strong lineage in this country, there is no denying that they could be used for reconciliation and healing (and not just medicinal healing). Rebecca Sullivan, who co-owns WARNDU alongside her partner Damien Coulthard explains, “Food is what brings us together – it’s how Damien’s dad and I bonded, over discussions around native foods.” Sullivan continues, “But don’t shy away from asking the difficult questions – it’s about respect. To only share information we’ve been permitted to, respecting everyone’s culture.”
But falling short of going On Country, how do we integrate native botanicals and plants into our everyday lives, both respectfully and ethically? Supporting Aboriginal-owned and operated companies that centre native ingredients are a start, such as Sobah Brewing, WARNDU and Mabu Mabu to name a few. Or experiences such as Nitmiluk Tours, a 100 percent Aboriginal-owned company, that lets you immerse yourself in Jawoyn country (three hours south-east of Darwin) through visiting and eating where some of these foods are grown. Another social enterprise to support is Yaru Water, where the profits of every bottle sold of Still and Sparkling water goes towards providing safe and clean drinking water in remote Indigenous communities in the Kimberly via the Yaru Foundation. Integrating these native plants, botanicals and ingredients into our everyday lives is a way of support, reconciliation and understanding whose land you’re existing on. Thompson clarifies, “Respect and integrate knowledge of these natives with credit. The more you understand someone’s food – you understand who we are and where we come from.”
But like all change, it doesn’t happen overnight; it needs to happen slowly, as is the nature of any agricultural product, native or introduced. The native ingredients for the Sobah non-alcoholic beers are sourced from all across the country, but the availability of these native ingredients fluctuates in different areas due to the increase of people and companies using them. Clinton Schultz, a Gamilaroi man and co-owner of Sobah Brewing, explains, “Larger companies having the ability to use up and take massive quantities conflicts with the sustainable nature of native plants and botanicals. Something that needs to be addressed moving forward. In some ways, it’s a good problem to have because that means the financial viability of planting more, but natives are slow to grow to the fruiting stage (around seven years). Farmers that planted over a decade ago are just now starting to get good enough yields to sell” Something that seems oddly reminiscent of viticulture and growing grapes – the finite nature of the business each year, no matter the demand for the product.
Sullivan outlined this problem recently at the 2021 Adelaide Festival of Ideas, “Food is no different to fashion when it makes the front cover of a magazine. Farmers see a value and plant it. But no one knows how to use it at home, so farmers rip it up.” Sullivan continues, “Demand is finally outweighing supply consistently. That says to me we’re finally beyond a trend. People are ready, and we want to showcase how to use this stuff every day, so we have a continued connection to culture, story, and place.”
So what could a hopeful future of native ingredients in this country look like? Sullivan adds, “We see the future of bringing these native ingredients into people’s homes and making them a pantry staple. This can only be done through curiosity, an open mind, heart and education.” Suzanne Thompson from ANFAB agrees wholeheartedly, “We need to create and focus on sustainable business models – that don’t rely on government funding, and we need to re-learn and re-awaken the practices of bush foods, integral agricultural knowledge – we need to start thinking long term integration (native food classes in school, horticulture and home etc.).”
That’s always been the restorative power of food, the magic of bringing people together and sharing knowledge and experience. A slow, systemic and respectful integration of native plants and botanicals could be the first step in healing Country. A universal language of flavours and ingredients would become our primary choice for cooking, drinking and eating.
Davidsonia jerseyana
Small berried fruit with a deep blue (almost indigo) colour, not recommended eaten fresh as the skin is quite tough and flesh incredibly tart, but it suits being added into jams, made into a sauce (think about drizzling over duck or eggplant) or drying out to add to granola or trail mix (instead of cranberries).
The tree’s natural habitat is sub-tropical rainforest areas from around Ballina to the Tweed Valley in far northern New South Wales. They are also grown commercially in mid-north coastal areas of New South Wales.
Citrus australasica
Australia has six different species of native finger limes, with their flesh ranging in colour from pale green to the most vibrant of pinks, with sunshine yellow in between. The delicate pearls have been likened to a caviar and the whole fruit is in the shape of a finger, thus its colloquial name. When used fresh, the fruit is perfect as a garnish for seafood, and the pulp can be used in sauces, jams and jellies. It would also make an excellent garnish in gin, for example, this one.
Finger lime grows naturally in the sub-tropical rainforest along the border of South-East Queensland and New South Wales.
Backhousia citriodora
The most aromatic of all the natives’ family, its distinct scent will follow you around anywhere - which makes it perfect as an essential oil used in soaps, washing with your towels and bedding or as a natural deodorant. Lemon myrtle is one of the most cultivated and commercially available species in the native food industry. Most of the commercial crop is located in high rainfall areas of New South Wales and south-east Queensland. However, there are some trees grown in Victoria and South Australia.
]]>It's a stunning place, completely unreplicable and endlessly explorable. Since we're unable to leave the country, when it's possible to travel state to state we should relish every opportunity to traverse and discover our own backyard - and what better way to do that than taking a bottle of gin with you.
We've come up with a list of beautiful natural landmarks we should all experience as Australians - these are a bit left of centre, it would be a bit same old, same old if we just said Uluru or the Great Barrier Reef. Each landmark we've paired to a bottle of gin you can purchase on our Applewood Store right this second - so it's time to plan your next adventure.
When we visited Kings Canyon, a 400 million year old wind carved chasm, we were left speechless. As we watched the sun set over this miraculous natural structure, we wondered why this had not been on our lists earlier - it felt spiritual. There's not enough words to describe this awe inspiring place, bouncing with fairy-wrens cuckoo-ing in the bushes - goliath is probably the only word that comes close. Bring a bottle of Applewood Gin to treat yourself after a reasonable hike - transcendental experiences are made of this.
While the Grampians are a well known place and is nationally heritage listed, what we find is the most fascinating part about it is it contains 90% of Victoria's Indigenous rock art. Named Gariwerd by the local Jardwadjali people, colloquially nicknamed 'the Garden of Victoria', there is almost 1000 native species of flora, perfect for day trips for Victorians or road trippers across the country. There are plenty of day hikes and campgrounds where you can enjoy the fruits of your labour with a Navy G&T after a long day of walking and proverbially smelling the roses.
Ryan McMinds / Joe Pollock, CC BY 2.0, via Wikimedia Commons
Whilst this gin was inspired by the Great Barrier Reef and its tropical surrounds as stated on the back label, we thought the glorious reefs of Western Australia were in need of a mention, particularly Ningaloo Reef. What doesn't this wonderland have? Shipwrecks, coral reefs, manta rays, dolphins, dugongs, whale sharks and a menagerie of turtles - a divers delight! It's extremely protected because of its long list of endangered species that inhabit it, but it's worth the 13 hour trip from Perth - or 14 hours from Broome. After a trek like that, you'll be craving some Coral Gin.
We were stunned by the Atherton Tablelands and its incredible wealth of edible native flora - it's almost the backbone of our native ingredients industry. Whilst there is a huge amount of Davidson Plums and Finger Limes, there are plenty of the lesser known edibles such as Lemon Aspen, a delicious little berry treat, bursting with citrus joy. Aside from the flora, it's a hop, skip and a jump away from the gorgeous beaches of Cairns - watch the swimming as Crocs are a plenty - and the Tablelands themselves are full of natural wonders: Millaa Millaa waterfalls, Mount Baldy and a vast array of conservation parks to explore full of native flora. What better way to experience such a remarkable place than drinking a gin inspired by it.
Lance Vanlewen, CC BY-SA 4.0, via Wikimedia Commons
The Northern Territory's wild climate of humid heat and wet summers has created a perfect place to go fresh water swimming - and there is a plethora of swimming holes to explore. One of our favourites from the trip was Edith Falls or Leilyn to the Jawoyn peoples - a rocky hike to some breathtaking pools connected to the great Katherine Gorge a massive 66kms north of it. There is plenty of places like it to explore in the Nitmiluk National park, which is home to Kakadu Plums when in season - best to take a bottle of Kakadu Plum with you, but be respectful of the dry zones in the area.
The Larapinta trail is one of the more iconic walking tracks in our country - known for its gruelling length of 223 kilometers, but filled with some of the most stunning scenery formed by the glorious West MacDonnell Ranges. Along the way there is a host of iconic landmarks; the Ochre Pits, Redbank Gorge for a swim along the way, Simpson Gap, Palm Valley - full of rare flora and fauna. It's a big commitment, but there is a feast to enjoy for those brave enough to make the trip. If you are willing to sacrifice a kilo of carry weight for a bottle of Bush Apple Gin, you may enjoy one of the worlds most well earned gin and tonics.
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From a mere handful of distilleries active at the turn of the decade, the interest in gin has sparked a mass craft revolution, with the number of active gin distilleries in the country now numbering close to one hundred and fifty - and with more government support in the shape of excise tax refunds, this will only grow. Juniper has been a large focus for many distilleries. From quality to volume, Juniper is at the forefront of everyone's minds, and at the tip of our tongues too.
Every single one of these distilleries, regardless of their secondary botanicals, start at the same flavour origin: juniper. With the transition of most consumers now firmly focussed on local producers and ingredients, there has been a slow shift to asking more pertinent questions in regard to their origin.
Most of the juniper in use in the industry is imported from various locations around Europe. Romania, Croatia and Macedonia just to name a few, and while this industry does support current production of gin in Australia; it does hold the industry to a certain flavour profile. While this is most certainly delicious - no argument here - juniper does have some incredible variation depending on where it is grown. However, this leaves a burning question: with the craft gin industry skyrocketing in Australia and demand for high quality juniper at an all time high, where is all the Australian juniper?
The establishment process of trees is arduous and long - that’s the short answer to why there’s no significant juniper industry in Australia. But as Dumas once famously said: the merit of all things lies in their difficulty.
Some distilleries have already jumped aboard the Australian juniper train, namely Kangaroo Island Spirits and Hurdle Creek Still, using very small batches of juniper grown both on and off site, but there’s hardly enough to go round even a handful of distilleries. Most of the juniper that has been planted in Australia has actually been utilized as a windbreak for less environmentally hardy species.
One of the main reasons behind our lack of Aussie juniper is firstly: we don’t have too many of the plants. There are only a few ways to transport the plants or the physical seed into Australia with a plethora of physical restrictions in your way. The small populations available in Australian cuttings are also hard to come by, and even if you’re lucky enough to find a plant, you then need to embark on the patient journey of growth.
Juniper trees are extraordinarily hardy, enjoying a temperate climate with well-draining soil, and while Australia is full of well-draining soil, its temperatures are far from temperate in most areas. There are few locations perfect for this, although the temperature bandwidth is so narrow that growth of saplings is troublesome to say the least. Too much rain during crucial growth times can see the root and stem fall prey to mould and sickness, while too little rain can stunt growth.
Once a sapling is established we’re still a long way away from any sight of berries. With juniper plants being gendered, you need both a male and female plant to get berries and both are slightly different when it comes to their environmental preferences. There are multiple anecdotes from various farmers about the despair they face from one gender of their juniper plants unexpectedly dying or having to be trimmed and reduced back due to unforeseen circumstances.
Then patience continues. Juniper is a slow growing plant, growing approximately 2-3cm per year. After around 15 years the berries will be complex enough to be used as a flavouring in gin. You can definitely use younger berries but the conifer is lacking in a concentration of alpha-Pinene, the most sought after flavour compound in juniper. Just like the great vines of the Barossa - time is the major component to developing complexity within the plant’s output.
Once both male and female juniper plants have reached maturity (to the point of harvesting quality berries) the cycle of the berry must also be monitored. The berry itself must jump a few hurdles before it can be harvested. The first hurdle is of course, having both genders of juniper plant close enough together to pollinate. Luckily, juniper is a wind pollinator and therefore doesn’t require any help from our pollinating insect friends - but it never hurts.
The next hurdles are ones which most agricultural products must vault. The cultivation and growth of the berries themselves usually takes at least eighteen months, so you’ll find mature berries next to half mature berries and after all of that... the harvest finally begins.
Crops are being sown of juniper, mostly in Victoria and Tasmania, which may provide a relief to the struggles of finding Australian grown juniper and the flavours are second to none. Full of the wonderful petrichor of Australia, the juniper profile of this country is strangely high in oils reminiscent of eucalyptus and wild thyme.
With most imported juniper being heavily dehydrated before even reaching our shores, the lightly dried berries of Australia abound with resinous flavour and aromatics, far more complex than their foriegn cousins.
The future of Australian grown juniper is incredibly exciting and opens the door for a wide variety of truly Australian expressions of classic spirits, not just a reformation of what will surely be a huge array of craft distilleries. But the horizon for that level of supply to the wider market is still at least a decade away. That’s not to say that there will not be a steady uptake of Australian grown juniper, it's more accurate to predict that it will be at least another ten years until most distilleries in Australia will even be able to consider using Australian grown juniper instead of an imported alternative.
Even with a more robust level of supply, pricing will also be a mountain for the industry to climb. It would be absolutely essential that the industry be price and quality competitive as parochial bias would only last for so long - and the consumer will always have the last word. With the import market not only being larger and more reliable, we’re still unclear as to whether the market itself would enjoy the flavour expression of Australian juniper and therefore actively choose to convert to a locally grown source for a reason other than parochialism.
While we’re quietly confident of the industry’s growth, it will also be essential for several different industries to source local juniper to increase demand for growers. All of the responsibility for such a fledgling industry cannot be left solely to the demand of one industry, even one as large and fast growing as craft gin and spirit in Australia. While these industries do exist, they are also small and under-utilised to a certain extent and will require further investment and growth in order to place pressure on the scales of demand for locally grown juniper.
The road has been a long one and still continues, but there's a light in the distance for the key botanical component of gin in this country. One day, hopefully, we will have a strong, local juniper industry which will produce some of the best junipers in the world, and as Dumas would say - there’s only one thing to do: Wait and Hope.
Words by Henry Hammersla.
]]>We were really excited for the chance to play with the tropical fruit, Bush Apple. Locally known as Djarduk by the Maningrida community, located in the heart of Arnhem Land. It's from the same family as Lilly Pilly and Riberry - Syzygium! Interestingly, the Bush Apple tree is able to tolerate extreme fire and helps to attract bees; making it a vital addition to the native landscape.
The start of the wet season signals the harvesting season for Bush Apples from October through to January. Looking like a cross between a pomegranate and red apple, the fruit itself has a thin white flesh which is sweet but also intensely tart and tangy and with a large seed at its core.
In a contemporary setting, fresh Bush Apple fruit is used to make jams and juices and may also be baked in pastries and crumbles. Although traditionally; the juice was used to cure sore throats, relieve coughs and chest congestion.
Ben Shewry - the chef and owner of the internationally acclaimed fine dining restaurant, Attica - has experimented with Bush Apples in his iconic dessert; the Black Ant Lamington. He used the juice from Bush Apples to make a sorbet which forms a part of the filling for this tasty dessert.
Our distiller was inspired by the aesthetic of Bush Apple when creating our crisp Bush Apple Limited Edition Gin by also adding tart Pomegranate and Riberry into the distillation which was rounded with some classic spice notes from ginger root, cassia bark and black pepper.
]]>With the recent cool change we've had in South Australia, our uniquely nutty and savoury style Limited Edition Macadamia gin has become a fast favourite for our team's Friday knock-off gin; the inclusion of roasted macadamias in post-maceration when crafting this gin inspires visions of eating roasted macadamias by a campfire - which is exactly what we feel like doing when the weather gets cooler.
And with winter looming, we've got to thinking about different ways in which we can continue to enjoy our Macadamia gin throughout the season. Thankfully we have some incredible cocktail minds at our disposal!
So, following the flavour success of our gauntlet throw down to come up with a few outstanding cocktails using our Limited Edition Muntrie gin, we upped the difficulty a little - this time a solo challenge for our Applewood Bar Manager, Mitch Gauvin, to come up with an array of cocktails for our Limited Edition Macadamia gin. It's safe to say he did not disappoint.
Gin garnishes come in all shapes and sizes; fruit, spices, herbs and even flowers. There are so many possibilities and honestly, it can get a little overwhelming at times.
So we've rounded up our favourite garnishes to complement our core range gins. From something you can easily find in your fridge or garden, to fancier embellishments that you'll need to source seasonally or through an Indigenous food retailer. Get ready to really make your next Applewood gin & tonic shine with our top 3 garnish suggestions for each gin.
Our Applewood Signature gin features a botanical-rich profile with Desert Limes at the core of the citrus drive, paired with the savoury tones of Wattleseed while Peppermint Gum provides a lifted aroma and a herbaceous edge. These key botanicals are lifted to new heights with 20 fresh and sustainable ingredients for a gin that speaks uniquely of Australia.
1. Fresh lemon and mint
Freshen up this juniper focused gin with some zesty lemon and fresh mint. Stick to lemon peel for a subtle citrus boost without overpowering the rest of the drink. Super easy and refreshing.
2. Lemon myrtle leaf
Also playing on the citrus vibe is the 'Queen of the Lemon Herbs' - Lemon Myrtle. This subtropical rainforest tree originally from Queensland contains the highest amount of citral of any plant known in the world. Adding a fresh or dried leaf will pack a serious lemony punch to your G&T.
3. Finger lime
Either fresh finger lime caviar or dehydrated chips will add a zingy layer to your drink - and a nutritional boost. Another citrus bomb, the lemon-lime flavoured finger lime have the largest colour palette of any fruit and can be green, yellow, purple, pink and bright red.
A true Navy strength gin, Applewood Navy is crafted with our largest quantity of Juniper we have ever used as well as double the amount of Desert Limes. We have also used Asiatic Yuzu to elevate the flavours with intense citrus. A balanced and powerful gin which takes our Applewood gin to new heights.
1. Grapefruit
A fresh peel of grapefruit plays nicely alongside the copious desert lime in our Navy gin for a tart and bitter tang. The perfect citrus companion.
2. Fresh Yuzu
In Winter you'll be able to get your hands on the Japanese citrus, Yuzu. Use this 'ugly fruit' with beautiful aromatic zest to impart unique citrus flavours of lime, mandarin and grapefruit.
3. Desert Limes
Naturally found in semi-arid regions across Australia, desert lime will add an extra limey - almost Tahitian lime - kick. Fresh or freeze dried chips are a lovely addition to really amplify the desert lime flavours already in our gin.
Our most recent addition to our core range, Applewood Coral is crafted to reflect a unique Australian landscape, the Great Barrier Reef. The fruity element brought to the table with Strawberry Gum is balanced with Karkalla for it's sea spray saltiness and Riberries for a layer of spice for balance. A salty but fruity style of gin without being inherently sweet.
1. Vanilla bean
Trim a portion of vanilla bean to balance out our blushed gin with woody sweetness. The amount you use will be personal preference, but be careful not to overdo the sweetness.
2. Dehydrated strawberries
Riffing off the spicy riberries in Coral gin - pop some dried strawberry in you glass. The subtle sweetness of strawberries is perfect for when you're looking for something full flavoured and refreshing on a hot day; not to mention how beautiful they look in our pink gin.
3. Davidson Plum
Davidson Plum are high acid yet low citrus so they round out the flavours of our Coral gin exceptionally well. Intensify the pink hue of your G&T and add a lovely sour plum element with Davidson Plum powder or - if you're really lucky - a slice of the dehydrated fruit. Just how we serve it in our Applewood bar.
There are no hard and fast rules when it comes to garnishes - feel free to mix two options together or experiment with other fruits and herbs in your gin and tonic. But our final tip here, is don't over garnish your Gin & Tonic. Remember - it's about aroma not flavour.
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